Persian spinach and kofta soup
Photo by Babiche Martens
The key to this Persian soup is a good chicken stock that is flavoursome and punchy. Versatile beef mince adds a good protein hit and turns this from a broth into a meal. Eat with warm flatbread torn into chunks and use to dip and scoop out the kofta.
For the kofta balls
|400 g||Beef, minced|
|1 tsp||Dried mint|
|¼ cup||Chopped coriander|
|½ tsp||Ground pepper, fresh|
For the soup base
- Firstly make the kofta balls. In a processor (for best results) or large bowl, combine the mince, cumin, mint, coriander, salt and pepper. Roll into walnut-size balls and place in the fridge for 20 minutes.
- For the soup, warm the oil in a large pot. Add the onion and garlic cooking for 4 or 5 minutes to soften but not brown. Add the turmeric and curry powder, cooking for 2 minutes. Add stock and bring to a simmer.
- Add the kofta balls and gently cook for 10 minutes, or until cooked through.
- Just before serving, add the spinach and lemon juice, stirring through to wilt. Check the seasoning.
- Serve with warm flatbreads.
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